A Basic Preparation for Snails (Escargots au court-bouillon)

By Craig Claiborne and Pierre Franey

Published December 19, 1981

Total Time
About 15 minutes
Rating
3(16)
Comments
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Featured in: Food; KEEPING PACE WITH SNAILS

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Ingredients

Yield:18 - 60 snails

  • 18 to 60 drained canned snails

  • ½ cup coarsely chopped carrot

  • ½ cup coarsely chopped onion

  • ⅓ cup coarsely chopped celery

  • 4 sprigs parsley, tied into a bundle

  • ½ cup dry white wine

  • 1 cup water

  • 5 peppercorns

  • 1 clove garlic, peeled

Ingredient Substitution Guide
Nutritional analysis per serving

4 calories; 2 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    This is a basic preparation for snails. The snails are cooked and drained before being used in other recipes.

  2. Step 2

    Combine all of the ingredients in a saucepan or skillet. Bring to the boil and let simmer for 10 minutes. Let cool and drain.

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3 out of 5
16 user ratings
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